Macaroni & Cheese

2 cups packaged dried elbow macaroni (8 ounces) 

 6 ounces cheddar cheese

6 ounces American cheese

2 TBSP butter

1/2 c chopped onion

2 TB all-purpose flour

1/8 tsp black pepper

2 1/2 cups milk (stovetop reduce to 2 cups)

1. Cook the Pasta

• Preheat the oven to 350°F. Cook according to package directions.

Tip: You can substitute another shaped pasta, if desired. Use 8 ounces rotini, small shell macaroni, ziti, cavatappi, or bow ties.

• Drain the pasta and set it aside.

2. Shred the Cheeses (about 1-1/2 cups of each cheese) Set aside.

Tip: See below for other varieties of cheese that you can use.  

3. Make the Cheese Sauce

• Heat butter in a medium saucepan over medium heat. Add onion. 
• Stir in flour and pepper. Add 2-1/2 cups milk all at once. Cook this mixture over medium heat, stirring with a wooden spoon or wire whisk, until the mixture is slightly thickened and bubbly.
• Add the shredded cheeses. Cook and stir until the cheeses melt. Stir in the cooked pasta.

4. Bake the Macaroni and Cheese

• Transfer the pasta mixture to an ungreased 2-quart casserole.
• Bake, uncovered, for 25 to 30 minutes or until bubbly. Let the casserole stand for 10 minutes before serving.

Tip: Letting the casserole stand helps it set up for a firmer consistency.

How to Make Macaroni and Cheese -- Saucepan Version

Saucepan macaroni made on the stovetop will not set up quite like a baked version, but it will bring rich and creamy results to the table in about half the time. To make, prepare the above recipe as directed, except:

• When making the cheese sauce (Step 3), reduce the milk to 2 cups.
• After draining the macaroni, immediately return it to the saucepan in which it was cooked.
• Pour the cheese sauce over the top of the macaroni. Stir to coat the macaroni with the sauce.
• Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently.
• Let stand for 10 minutes before serving. Top with additional shredded cheese, if desired.

Switching the Cheeses

Just about any cheese that melts smoothly into sauces and casseroles will work in macaroni and cheese. You can substitute Brie, Comte, Edam, Emmental, Fontina, Gouda, Gruyere, or Havarti for the cheddar and/or American cheese. You can also substitute mozzarella and provolone for the American cheese; however, do not substitute mozzarella or provolone for the cheddar cheese. The melting properties of these two cheeses differ from cheddar, so you'll need some cheddar (or another cheese that melts smoothly) to attain a good, creamy consistency.

Variations on the Mac-and-Cheese Theme

Pesto: Add 2 tablespoons basil pesto to the pasta mixture. Before baking, top the mixture with 3/4 cup soft bread crumbs combined with 2 tablespoons melted butter.Make it meaty, spicy, crunchy, or colorful by adding a few extras to the basic ingredients. Follow the recipe for the baked version of macaroni and cheese, and amend as follows:

• Veggie: Add 2-2/1 cups fresh broccoli florets and/or thinly sliced carrots to the pasta water the last 5 minutes of cooking, and continue as directed.
• Greek-Style: Add 1/2 cup pitted, halved Kalamata olives to the pasta mixture. After baking, top with crumbled feta cheese and snipped fresh oregano.
• Meat Lover's: Add 1-1/2 cups crumbled cooked sausage to the pasta mixture. After baking, top with chopped red sweet pepper and snipped fresh basil.
• Blue Cheese-Garlic: Cook 4 cloves garlic, minced, with the onion. Substitute 1/2 cup crumbled blue cheese for 1/2 cup of the cheddar.
• Smoky Apple: Use smoked cheddar cheese for the cheddar cheese. Add 4 slices crisp-cooked bacon, crumbled, to the pasta mixture. After baking, top with thinly sliced apple and some additional shredded smoked cheddar cheese.
• Tuna: Stir two 3-ounce pouches tuna into the pasta mixture. Before baking, top with fish-shape crackers.
• Crumb-Topped: Before baking, top with a mixture of 1-1/2 cups cornflakes, 3 tablespoons melted butter, and 1 tablespoon snipped fresh parsley.
• Chicken and Stuffing: Add 1-1/2 cups shredded roasted chicken and 1 teaspoon dried thyme, crushed, to the pasta mixture. Before baking, top with crushed herb-seasoned stuffing mix.
• Chili-Style: Stir one 15-ounce can chili beans in chili gravy into the pasta mixture. Before baking, top with crushed corn chips.

Macaroni & Cheese